Santoku knife, Aogami Super carbon steel core with stainless steel cladding, Polished finish - Miki Hamono
SHAPE: Santoku. Named after the three best things to do with this knife - slicing, dicing and mincing. It is the classic veg prep knife with both good breadth and width.
STEEL: Aogami (blue paper) super steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. It differs from the other blue paper steels with the addition of Vanadium and Molybdenum.The super part indicates the highest amount of carbon steel at up to 1.5% out of the blue series steels. This has then been hardened to around 65 rockwell making it very hard and capable of retaining an edge for a very long time. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use. It is worth noting that this knife has been clad in stainless steel meaning only the exposed core edge will discolour making maintenance a lot easier.
FINISH: Polished.
HANDLE: Octagonal Rosewood handle with pakkawood ferule
BLADE LENGTH: 170mm
MAKER: Miki Hamono - Miki city
SHAPE: Santoku. Named after the three best things to do with this knife - slicing, dicing and mincing. It is the classic veg prep knife with both good breadth and width.
STEEL: Aogami (blue paper) super steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. It differs from the other blue paper steels with the addition of Vanadium and Molybdenum.The super part indicates the highest amount of carbon steel at up to 1.5% out of the blue series steels. This has then been hardened to around 65 rockwell making it very hard and capable of retaining an edge for a very long time. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use. It is worth noting that this knife has been clad in stainless steel meaning only the exposed core edge will discolour making maintenance a lot easier.
FINISH: Polished.
HANDLE: Octagonal Rosewood handle with pakkawood ferule
BLADE LENGTH: 170mm
MAKER: Miki Hamono - Miki city
Description
SHAPE: Santoku. Named after the three best things to do with this knife - slicing, dicing and mincing. It is the classic veg prep knife with both good breadth and width.
STEEL: Aogami (blue paper) super steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. It differs from the other blue paper steels with the addition of Vanadium and Molybdenum.The super part indicates the highest amount of carbon steel at up to 1.5% out of the blue series steels. This has then been hardened to around 65 rockwell making it very hard and capable of retaining an edge for a very long time. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use. It is worth noting that this knife has been clad in stainless steel meaning only the exposed core edge will discolour making maintenance a lot easier.
FINISH: Polished.
HANDLE: Octagonal Rosewood handle with pakkawood ferule
BLADE LENGTH: 170mm
MAKER: Miki Hamono - Miki city
